Title: Golden Treasure Pie
Categories: Cheese Desserts Fruits Pies
Servings: 8

17 oz Pineapple; Crushed, 2 Cn
1/2 c Sugar
2 tb Cornstarch
2 tb Water
2/3 c Sugar
1 tb Butter Or Margarine
1/4 c Unbleached Flour
1 c Cottage Cheese; Creamed, *
1 ts Vanilla
1/2 ts Salt
2 ea Eggs; Lg, Slightly Beaten
1 1/4 c Milk
1 ea Unbaked 10-inch Pie Shell

* Use the small curd type of creamed cottage cheese for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in
a small saucepan. Cook over medium heat, stirring constantly, until the
mixture comes to a boil. Cook for 1 minute more. Remove from the heat
and cool to room temperature. Combine the 2/3 cup of sugar and butter in
a bowl, beating, using an electric mixer set on medium speed, until well
blended. Add the flour, cottage cheese, vanilla, and salt, beating until
smooth. Add the eggs, one at a time, beating well after each addition.
Blend in the milk. Pour the pineapple mixture into the unbaked pie shell
and then gradually pour the cottage cheese mixture over the pineapple
layer, being careful not to disturb the first layer. Bake at 450 degrees
F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake
for 45 minutes more, or until a knife inserted halfway between the center
and edge comes out clean. Cool on a wire rack and serve at room
temperature.

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GREEK STUFFED TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 sm Onion, diced
2 c Spinach, chopped and cooked
2 ts Dried basil
1/2 c Bread crumbs
1 Egg
1/2 lb Feta cheese, crumbled
Salt, to taste
Pepper, to taste
6 Tomatoes, firm and with
Insides scooped out

In a saucepan, heat oil and saute onion until
translucent. In a bowl, combine the sauteed onions
with all remaining ingredients except tomatoes. Stuff
filling into tomatoes. Bake in a preheated, 350
degree F oven for 15 minutes. Make 4 to 6 servings.

Recipe: “Tomatoes! 365 Healthy Recipes for Year-Round
Enjoyment,” created by
the editors of Garden Way Publishing

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SCARAMOUCHE ROASTED BUTTERNUT SQUASH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Butternut squash
1/2 c Melted butter
4 lg Onions, peeled diced
1 Leek, white part only
1 Rib celery, sliced
2 Cloves garlic, chopped
2 qt Chicken stock
Pinches of nutmeg thyme
1 c Whipping cream
Salt pepper
Ground cinnamon

Cut squash in half lengthwise. Brush with some of the melted butter. Bake
for 40 minutes in a 400F oven. Set aside and allow to cool. In a large
pot, add remaining butter and vegetables. Cook until soft, but do not
brown. Scoop squash from shells and discard skins. Add squash to onion
mixture along with stock. Increase heat and simmer for 5 minutes. Season
with thyme and nutmeg. Remove from heat. When cooled a bit, puree in
blender or food processor or press through coarse sieve. Return to pot. Add
cream and heat almost to boiling. Garnish with cinnamon, if desired, and
serve.

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Title: CASHEW NUT PRAWNS (YIU GWOH HA)
Categories: Chinese, Seafood
Yield: 4 servings

1/2 lb Fresh prawns
1/2 cn Mini sweet corn
2 Stalks celery
2 Green onions
2 oz Raw cashew nuts (1/2 cup)
2 c Water
1 ts Salt
1 tb Oil
1 c Oil for deep-frying

——————–THICKENING MIXTURE——————–
2 tb Water
1 ts Thin soy sauce
1/2 ts Dark soy sauce
Dash of pepper
1 1/2 ts Cornstarch

Shell, devein and wash prawns; then, put 1 teaspoon
salt into 2 cups water. Add the prawns and soak for 1
hour.

Cut each mini corn diagonally into 2 parts.

Cut celery into 1-1/2 inch pieces; then cut each piece
lengthwise into strips, julienne style.

Cut green onions into 3/4 inch lengths.

Drain and dry prawns with a paper towel.

In a small saucepan heat 1 cup oil to 325 degrees.
Then, deep-fry the cashew nuts for 3 minutes or until
golden brown. Drain off excess oil and set aside.

Using the same oil as used for the cashew nuts,
deep-fry the prawns for 3 minutes. Remove and set
aside.

Heat wok, add 1 tablespoon oil and stir-fry celery,
sweet corn and green onion for 1 minute, sprinkling
lightly with salt and sugar.

Add prawns.

Combine thickening ingredients in a cup; then stir
into prawn mixture. Cook for 1 minute.

Turn off heat, and cashew nuts, mix thoroughly, and
serve.

SOURCE: Chopsticks, Cleaver and Wok.

—–

HERBED FRESH TOMATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions, thinly sliced
2 tb Olive oil or cooking oil
2 1/2 c Water
6 md Tomatoes, peeled and
-quartered (about 2 lbs)
1 6 oz can tomato paste
2 tb Snipped fresh basil, or 2
-tsp dried, crushed basil
1 tb Snipped fresh thyme, or 1
-Tbl dried, crushed thyme
1 tb Instant chicken bouillon
-granules
1/2 ts Sugar
1/2 ts Salt
1/4 ts Pepper
Few dashes bottled hot
-pepper sauce
Snipped parsley

Servings: 8

In a large saucepan, cook onion in hot oil till
tender. Stir in water, tomatoes, tomato paste, basil,
thyme, bouillon granules, sugar, salt, pepper and hot
pepper sauce. Bring to boil, reduce heat. Cover and
simmer 40 min. Place about 1/3 of tomato mixture in a
blender container or food processor bowl and process
until smooth. (Or press through food mill). Repeat
with remaining mixture. Reheat half of mixture and
serve immediately. To freeze, cool the remaining
mixture and pour into a 3 cup freezer container seal,
label and freeze. To serve frozen portion, transfer to
medium saucepan. Cover and cook over med. heat for 20
~ 25 minutes or until heated through, stirring
occasionally. Sprinkle with parsley before serving.

Serves 4.

Courtesy of Joann Pierce (Aug 27, 1990)

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Title: HONEY-GINGER SNAPS
Categories: Cookies, Davidson
Yield: 48 cookies

1/2 c Honey
1/2 c Butter, sweet
1/2 c Sugar
1 Egg
2 c Flour
2 ts Baking soda
1/2 ts Salt
1 ts Ginger
1 ts Cinnamon
1/2 ts Cloves

Preheat oven to 375 F. Cream the honey, butter, sugar, and egg
together. Sift the remaining ingredients together, and add to the
butter mixture. Chill for one hour. Roll level tablespoons of dough
into balls and place 2″ apart on a greased cookie sheet. Bake for 10
to 12 minutes.

—*Catering to Nobody*
Diane Mott Davidson

MMMMM

TEX’S SHRIMP ENCHILADA SOUP

Recipe By : Bubba Gump’s
Serving Size : 2 Preparation Time :0:00
Categories : Shrimp Soups
Bubba Gump

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Unpeeled medium-size prawns
5 cups Chicken broth
4 ounces Tortilla chips
2 cans (4 1/2-oz.) chopped green — chiles, undrained
1 can (10-oz.) diced tomatoes and — green chiles,
undrai
2 tablespoons Butter or margarine
1 medium Onion — chopped
2 Garlic cloves — minced
1 cup Sour cream
1/4 cup Chopped fresh cilantro
Shredded mozzarella cheese
Shredded cheddar cheese

Peel and devein shrimp; set aside.

Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from
heat; let stand 10 minutes. Position knife blade in food processor bowl;
add half of broth mixture. Process until smooth, scraping down sides
once. Transfer mixture to another container. Repeat procedure with
remaining broth mixture. Return blended mixture to Dutch oven; stir in
green chiles and diced tomatoes. Set aside.

Melt butter in a large skillet over medium high heat. Add shrimp,
onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until
shrimp turn pink. Stir into broth mixture; cook until heated, stirring
occasionally (do not boil). Stir in sour cream and cilantro.
Sprinkle each serving with cheeses. Serve immediately.

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DATE CHUTNEY

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiments Indian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Pitted medjool dates
1/4 ts Red chili powder
1/2 ts Salt
1/4 ts Cumin powder
3 c Water
1/2 ts Tamarind paste

This recipe calls for tamarind paste, a sweet-and-sour
flavoring made from the beanlike tamarind fruit. If
you can’t find tamarind paste, add 1/2 cup honey and
1/2 cup vinegar to dates during cooking.

Place dates in a medium saucepan and cover with water.
Cook until soft and tender, about 25 minutes. Or cook
dates for 15 minutes in a pressure cooker. Set cooked
dates aside to cool.

Puree dates in small batches in a food processor or
blender, adding a little water as needed to make a
smooth paste.

Melt tamarind and spices to pureed dates. Stir well.
Add more water as needed to make a thick sauce.

Calories per tablespoon: 13 Grams of fat: 0 % fat
calories: 0 Cholesterol: 0 mg Grams of fiber: .2

Source: Jessica Shah in ‘Delicious!’, April 1994 Typed
for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Carrot-Walnut Bread
Categories: Breads Vegetables Nuts Quick
Servings: 4

1 1/2 c Unbleached Flour; Sifted
1 t Baking Soda
1/2 t Cinnamon; Ground
1/4 t Nutmeg; Ground
1/4 t Salt
1 c Sugar
3/4 c Cooking Oil
2 ea Eggs; Lg
1 1/2 c Carrots; Pared, Shredded
1/2 c Walnuts; Chopped

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes. Add the
dry ingredients, stirring just until moistened. Stir in the carrots and
walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake,
in a preheated 350 degree F. oven for 1 hour or until a cake tester or
wooden pick inserted in the center comes out clean. Cool in the pan on a
wire rack for 10 minutes, remove from the pan and finish cooling on the
wire rack.

—————————————————————————–

Title: TORSK MED EGGESAUS (POACHED CODFISH STEAKS W/EGG SAUCE)
Categories: Norwegian, Seafood, Cheese/eggs, Main dish
Yield: 6 servings

1/2 c Salt
6 Codfish steaks; fresh,
-sliced 3/4″ thick

———————————EGG SAUCE———————————
1/4 lb Butter
1/4 c Hot fish stock (from above)
1 md Tomato; peeled, seeded and
-chopped
1 tb Chives; finely chopped
Salt pepper

—————————–ALTERNATE GARNISH—————————–
8 tb Butter; melted
1 Lemon; thinly sliced
Parsley sprigs

If you don’t have a long, narrow fish poacher, an enamel roasting pan
5″ deep will do just as well. Fill the pan with water to a depth of
4″ and add 1/2 cup salt. Bring to a boil (over two burners, if
necessary), reduce heat slightly and gently slide the cod slices into
the water with a spatula. Lower the heat until water is bubbling
slightly and simmer for about 5 minutes. Be careful not to overcook
or the fish will disintegrate. Remove the slices with a slotted
spatula and drain them on a linen napkin or dish towel. Reserve stock
for use in the egg sauce. Arrange cod attractively on a heated
platter and serve with egg sauce.
EGG SAUCE: Melt the butter in a saucepan. Remove from the heat, beat
in 1/4 cup of the stock in which you poached the fish and stir in
chopped egg, tomato, parsley and chives. Add salt and pepper to
taste. Heat almost to the boiling point, pour into a sauceboat and
serve with the cod. If you prefer, you can simply pour melted butter
over the cod and garnish with lemon slices and parsley. In Norway,
this dish is often accompanied by raw diced carrots, sprinkled with
lemon juice and new potatoes (see recipe).

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